Soft Crab over Mixed Greens

LEVEL: Easy 35 MINS 6 Servings

7 Reviews

Do you enjoy a little crunch with your salad? Then you would love this! Enjoy a Soft Shell Crab overtop of a nice bed of lettuce for a refreshing summer meal.

  • Handy Soft Crab (Jumbo or Prime), Thawed
  • Mixed Greens
  • Vegetables – Peppers, Carrots, Tomatoes, etc.

Tempura Batter (enough for 6-8 crabs)

  • 1 Cup Flour
  • 1 Cup + 3 TBSP Cold Tap Water
  • 1 Egg
  • All-Purpose Flour

Dijon Vinaigrette

  • 1 TBSP Lemon Juice
  • 1/2 TSP Mayonnaise
  • 1/2 TSP Dijon mustard
  • Dash - Sugar
  • Dash - Sea Salt & Ground Black Pepper
  • 3 TBSP Extra-Virgin Olive Oil
  1. Combine flour, 1 cup water, and egg together in a small bowl with whisk…do not over-mix
  2. Add one TBSP of water at a time to achieve desired thickness of batter (it should cling loosely to the crab)
  3. Thaw soft crab & pat dry with a paper towel
  4. Dredge crab in flour and shake off excess
  5. Dip in batter, allow excess to drip off
  6. Place into hot oil – 350°F (in a deep fryer / shallow sauté pan)
  7. Cook until golden brown and crispy – cooking times will vary depending upon size of crab
  8. Place on wire rack or paper towel-lined tray for one minute
  9. Combine all ingredients except the olive oil in a small bowl with a whisk
  10. While whisking vigorously, drizzle in the olive oil until an emulsion is formed
  11. Set aside
  12. Toss greens and cut vegetables with the vinaigrette in a large mixing bowl and coat evenly
  13. Remove and arrange on a serving plate with the crab quarters in the center